Buckwheat and Pepper Jack Waffles
Buckwheat and Pepper Jack Waffles are nutty in flavor with a hint of spice from the Cabot pepper jack cheese. They’re perfect topped with poached eggs and hollandaise or rarebit sauce.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Did yโall see all the recipes that the #BrunchWeek bloggers shared yesterday? They all looked delicious!! I hope youโre following along and make sure to enter the giveaway! Thereโs 6 prize packs to be given away at the end of #BrunchWeek. You could be one of the lucky winners!
Last year or the year before last I canโt remember, I had this recipe on the list to make. It was a total failure. They were like hockey pucks and really not edible. Of course, they werenโt a yeasted version, which might have something to do with it.
So, this year when I saw we were getting the amazing Red Star Platinum yeast, I knew I had to put these on the menu this year. That yeast, if you havenโt worked with it, is AMAZING! Truly is amazing. Making anything with that yeast is so easy. It proofs perfectly, forms the best gluten, and is truly the best yeast Iโve ever used. I donโt think I can say enough about it except I wish I could find it in my local store!
*sigh*
Many many years ago in my life BH (before the hubs) when I had a different spouse, I bought this mix for buckwheat pancakes and waffles. I was โ who am I fooling!? I will forever be looking for and trying new things. Like that red rice I learned about from this weekendโs post.
I had buckwheat pancakes on a trip somewhere and thought they tasted rich, nutty, and delicious. Consequently, when I stumbled on this box of mix I knew I had to purchase it and try them. And they were rich, nutty, and delicious just like the ones I had at the restaurant. Mmmmm oh so good.
Fast forward many years later and Mom gave me some buckwheat flour when she moved. Wow has it been that long? Iโve had this bag of buckwheat flour in my pantry for a couple of years in an airtight container, mind you, so itโs perfectly fine. Itโs been screaming at me to make some buckwheat waffles. This year, I tried again so it would stop screaming at me!!
Unlike last year, I went with a yeast batter for these waffles. Buckwheat can be a little dense if youโre not careful and I thought the airiness of adding yeast to the batter would keep them from turning into hockey pucks again. And I was right! Especially with that awesome Red Star Platinum yeast.
Of course, when youโre going with a savory waffle, itโs always a good idea to add some cheese. Heck. Itโs always good to add some cheese no matter what youโre making!! Thatโs my motto anyway. Since Cabot sent us a lively assortment of their delicious cheese I knew some would be fated for these waffles.
Cabot always sends the most delicious assortment of their cheese. Iโve been eating Cabot since before it was in stores here. My sister lived in Vermont and I was blessed with being able to purchase BLOCKS of it to bring home. That Vermont cheddar, if you havenโt had it, is the best flavor by far. Though that Alpine is pretty darned good, too!
The hubs said to me after bringing in the Cabot cheddar package for #BrunchWeek, โThis is the only package Iโm excited to see this week.โ No offense to the rest of the sponsors! Heโs just a cheese fiend! He loved the recipe I made last year with Cabot. That Cheddar French Toast with Crab Hollandaise was pretty darned fabulous, if I may say so myself!
This year we got some spicy cheese!
Initially, I was going to put the habanero cheddar in these waffles, but tasted it beforehand. Thatโs when I decided some of the recipients of these waffles might not appreciate that. Iโll have to save that cheese for us to eat. If you like spicy, itโs the best combination of Cabot and spicy.
I lowered the spice factor and added their pepper jack to these waffles. It has the perfect little spice and all that rich, Cabot flavor. It is the creamiest cheese!! And truly addicting. Donโt say I didnโt warn you!
The combination of the Red Star yeast and the Cabot Pepper jack make for the most delicious, savory, buckwheat waffles Iโve ever had! Yes, even at a restaurant. Theyโre tender, rich, nutty, and full of Pepper jack flavor.
And, as if it wasnโt enough that thereโs cheese on the inside, I thought it would be a great idea to put some of the cheese on the outside, too! So, I sprinkled some Cabot pepper jack onto the waffle grid, poured the batter over it, then sprinkled a little more on top to have that crispy cheese crusted on both sides of the waffle.
Yup. Thatโs what youโre seeing in those photographs right there; the pepper jack crust! I know. Iโm brilliant, right? It was like a eureka moment right there! I loved how the cheese crust made that French toast taste scrumptious least year and thought Iโd try it again this year. You be the judge.
Tell me youโre not drooling!
Seriously. Iโm drooling and I have them for breakfast today! I canโt wait to taste that nutty buckwheat flavor and that kicked up pepper jack cheese. Top these with some poached eggs and your favorite hollandaise or bรฉarnaise sauce. Or queso! You could totally turn these into the base for a delicious southwest breakfast topped with salsa and more delicious Cabot pepper jack!
Have you tried the Cabot habanero cheese? Are you looking forward to trying the Red Star platinum yeast?

Buckwheat and Pepper Jack Waffles
Buckwheat and Pepper Jack Waffles are have a nutty flavor with a hint of spice from the Cabot pepper jack cheese. They're perfect topped with poached eggs and hollandaise or rarebit sauce.
Ingredients
- .25 ounce (2 1/4) teaspoons Red Star Platinum Superior Baking Yeast
- 1 teaspoon sugar
- 2 cup warm milk
- 1 1/4 cups flour
- 1 cup buckwheat flour
- 1 1/2 tablespoons sugar
- 1/3 cup melted butter
- 2 large eggs
- 2 teaspoons salt
- 1 1/2 cup shredded, pepper jack cheese cheddar cheese
Instructions
- Combine the yeast with 1 teaspoon sugar and the warm milk in a large mixing bowl. Allow to rest 5 minutes or until slightly bubble.
- Once the mixture is bubbly, add the next six ingredients (flour through salt). Stir in 1 cup of cheese, cover, and let rest in a warm spot for about an hour or until double in size.
- Preheat a waffle iron. Spray with cooking spray or brush with butter and sprinkle the bottom with a little cheese. Add 1/4 to 1/3 cup of the waffle batter (according to your manufacturer’s directions). Sprinkle with more cheese and cook 3 to 4 minutes or until crispy in the outside and no longer steaming.
- Serve topped with poached eggs and your favorite hollandaise or rarebit sauce.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
- Apple Berry Smoothie from The Nifty Foodie
- Apple Brunch Punch from Cooking With Carlee
BrunchWeek Breads, Grains and Pastries:
- Apple Danish Braid from The Redhead Baker
- Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
- Breakfast Empanadas from Jane’s Adventures in Dinner
- Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
- Cinnamon Apple Dutch Baby from Palatable Pastime
- Cinnamon Apple Oatmeal Bake from The Chef Next Door
- English Muffins from Sew You Think You Can Cook
- Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
- Raspberry Sweet Rolls from Cookaholic Wife
- The Best Yeasted Wafffles from The Barbee Housewife
BrunchWeek Main Dishes:
- Asparagus Pizza from Feeding Big
- Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
BrunchWeek Fruits, Vegetables and Sides:
- Green Bean and Potato Salad from A Day in the Life on the Farm
- Individual Swiss and Asparagus Tarts from Family Around the Table
- Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
- Sweet Potato Hash from Brunch-n-Bites
BrunchWeek Desserts:
- Mini Rustic Apple Pies from Forking Up
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
Adding pepper jack cheese to a waffle is the most genius idea, EVER!
Thank you! I thought so, too. Especially Cabot pepper jack.
I don’t often have savory waffles but these sounds delicious!
Thank you! It’s the only kind of waffles I can have with the hubs. He doesn’t do sweet waffles.
I am drooling and I just happen to have some buckwheat in my cupboard too.
I hope you enjoy them!
Will definitely look for the platinum yeast as Arnokd uses Red Star in his breads, and baguettes are next on the list to make! These look yummy, I would use a mikder cheese as we are not spicey people, but we love Cabot!!
I haven’t seen it here, but I keep looking for it. It’s is the best yeast I’ve cooked with.